TUESDAYS WITH DORIE
Well, here I am, a few weeks late, but I do have excuses! We moved into a new (old) boat and the thermocoupler on the oven was broken! You can read all about LADYHAWK here. I went to Newport to pick up a new part. John gave the guy the model, serial and part number of the thermocoupler. I even had a picture with me. The guy gave me the wrong part and when I got home, obviously it didn't work. Now, I have to go all the way back (50 miles round trip and bridge tolls) to return it, because he doesn't take credit cards! So, if I want my money back, I have to go get it! I'm not sure I trust him to give me the right part this time, so I may have to get it somewhere else. Bottom Line? I still don't have a working oven, at least not in this boat!
All that to say, TA-DA! I WAS able to bake TWD La Palette's Strawberry Tart the other day. NIRVANA is back in the water all shiny and brand new looking. She's only 2 slips down and THAT OVEN WORKS! I made my crust here in LADYHAWK with my new mini food processor and walked it two slips down and put it in the oven and set the timer. I'm sure our dock mates were wondering "What the heck is she doing?" About 40 minutes later I went back and emerged with a beautiful browned and smelling utterly sweet and delicious sweet dough crust! You could smell shortbread cookies all the way down the dock! HA HA! Who's laughing now?
BAKING: FROM MY HOME TO YOURS
Thanks to Marie from A Year in Oak Cottage for picking out a winner of a dessert! This was not only one of the easiest recipes in Baking: From My Home To Yours, but also one of the cheapest and most refreshing dessert for a hot summers day!
Like I said, I'm a few weeks behind, so all my TWD peeps are making Mixed Berry Cobblers this week. Go check them out and see what they're up to! I'll be trying to catch up ASAP or as long as I have use of NIRVANA'S oven!
LA PALETTE'S STRAWBERRY TART
Because of copyright licenses - and man, have I had my troubles with keeping my recipes safe lately - we can no longer republish Dorie's recipes on our blogs. Everyone that's part of the Tuesdays With Dorie baking group has Baking: From My Home To Yours already, and if you don't have your own book, I strongly suggest that you get one because it's the absolute best all-purpose baking book evah!!! If you DO happen to have your own book, you can find the recipe on pages 374-375. YIKES!!!I just checked out Amazon.com's price, and you can get a brand new book for only $12.99! That's less than half what I paid for mine! If you were procrastinating about this book, get it now while the price is only $12.99!
AND...Good news! Dorie has published both the Strawberry Tart & the Sweet Tart Crust online for you to use at Serious Eats! Go there, get the recipe and while you're there, poke around and see what's going on. Serious Eats is a great website/blog for all you serious and obsessed foodies! Lots of awesome recipes, articles, give-aways and food gossip!
SWEET TART CRUST
I used the Sweet Tart Dough on pages 444-445. It's made with just a few ingredients - flour, confectioners' sugar, salt, butter and an egg yolk. Very easy to do in your food processor. I had make mine in 2-half batches, because mine is just a baby! I still haven't bought a fluted tart pan, so I used my 9" springform pan and that worked out fine. If I had known all the recipes in this book that used a tart pan, I would have purchased on at the beginning. Funny thing is, I gave 3 of them away 4 years ago when we moved onto the boat! I really didn't think I'd be using 3 tart pans on the high seas!
PUTTING IT ALL TOGETHER
Once I had the tart crust made, the rest of it was a snap to assemble. Strawberry jam on the bottom, sliced strawberries laid out oh so perty in the jam, a handful of blueberries in the middle and it was done! I made some homemade whipped cream and topped off individual slices and it was soooo good!
You really have to eat it within an hour or the jam and strawberry juice will soak through the crust. I wasn't paying attention to the time and let it go for about 3 hours. The bottom was soggy, but the edges were nice and crispy, just like shortbread cookies. We had a friend over and he said it was like eating Strawberry Shortcake with shortbread cookies in every bite. He was right! It was a hit and I'd gladly make it again and again. You should too. You know you want to!